instructions

Rinse the channa dal 2-3 times in cold water. Soak in cold water for 30-45 minutes. Drain.

In a heavy bottom stock pot, heat up the ghee and pop the mustard seeds. Add the kari leaves and onions and sauté until light golden in color. Add the chicken pieces, turmeric and black pepper. Cook on high heat for 5-7 minutes allowing the spices to coat the chicken.

Next add the chili powder, ginger purée and dried fenugreek - cook for another 3-4 minutes. Add the drained channa dal and water. Cover the pot and cook on low-medium heat for 30-40 minutes (stir every 5 minutes) or until the lentils are tender and the chicken is cooked through. Add the coconut milk and continue cooking. If the lentils appear dry, add more water. Then stir in the cilantro, lemon juice and serve.

ideas / variations

Use a moong or masoor dal instead of channa - cook time overall will be shorter.

For a vegetarian option, replace chicken with large chunks of butternut squash.